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Chickpeas and Roasted Vegetable Salad

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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
This is feeding: 5 people
Author: Alex Aldeborgh @daisybeet

Ingredients

Salad

  • 5 tbsp Olive Oil divided
  • 1 large Eggplant cut into 1 inch cubes
  • 1 pint Cherry Tomatoes
  • 5 cloves Garlic peeled
  • Salt to taste
  • Pepper to taste
  • 2 cans Low-sodium Chickpeas drained and rinsed
  • 1 cup Fresh Basil chopped
  • 1 handful Fresh Dill
  • 1/3 cup Golden Raisins

Dressing

  • 2 tbsp Extra Virgin Olive Oil
  • Zest of 1 Lemon
  • Juice of 1/2 a Lemon
  • 1 tbsp Red Wine Vinegar
  • 1/2 tbsp Dijon Mustard
  • 1 tbsp Sunflower Seed Butter or tahini
  • 2 tbsp Cold Water
  • 1 clove Garlic grated or minced
  • Salt & Pepper to taste

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss eggplant with half the olive oil and salt and pepper to taste. Roast for 30-35 minutes, tossing halfway through, until tender.
  • Toss remaining olive oil with cherry tomatoes and garlic cloves. Add to a parchment paper lined baking sheet and season with salt and pepper to taste. Roast for 20 minutes, tossing halfway through until tomatoes begin to wrinkle and blister.
  • While vegetables roast, whisk together the dressing ingredients until smooth.
  • Combine chickpeas, roasted vegetables, fresh herbs, raisins and dressing in a mixing bowl. Toss to combine.

Notes

This recipe keeps well in the fridge for up to 5 days.

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